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Food processor/hand blender, bowl, knife, rolling pin, pastry cloth, rolling pin pastry sock, pastry brush





  • 2 sticks cold butter

  • 1 1/2 cup pastry flour

  • 1 cup all purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 6-9 tablespoons ice water



  • 2 lb 5 oz. cored, peeled, sliced apples

  • 1 cup sugar

  • 1/3 cup flour

  • 1 teaspoon cinnamon

  • 1 pinch of mace


  • 1 egg

  • a sprinkle of sugar


1.)    Preheat oven to 400 degrees F. Prepare apples (use a tart variety: northern spy is the best, but isn’t ready until later in the season) for pie filling beforehand & set aside.


2.)    Cut cold butter into chunks & place in bottom of blender, add other ingredients except for the ice water & pulse for roughly 15 seconds. Butter should be in pea size chunks, no smaller. If you don’t have a food processor you can use a hand pastry blender. Transfer mixture in bowl & add ice water. Mix the flour mixture with ice water as minimally as possible & form into two balls of dough. The less you mix at this stage, the more flakey your crust will be. Cover & refrigerate for at least 20 minutes before rolling out.


3.)    Mix apples with sugar, flour, cinnamon & mace & set aside.


4.)    Get out your pastry cloth, rolling pin & rolling pin sock & cover pastry cloth w/ a thin layer of flour. Remove dough from fridge & roll into 12” circles about 1/8” thick. Handle the dough as little as possible. This will keep your crust flaky.


5.)    Place one dough circle in your 10” pie dish, fill with apple filling & place the other circle on top. Fold top crust over bottom crust & press lightly onto rim of pie plate.


6.)    For egg wash, wisk 1 egg & 1 teaspoon of water in a glass & spread lightly over top crust with pastry brush. Sprinkle sugar over the pie after egg washing. Make three small slits with a knife in the top crust.


7.)    Bake the pie @ 400 degrees for 15 minutes & then @ 350 degrees for 1 hour or until knife slides through top slits down through apples to pie dish with no resistance. Serve hot or cold, plain or with cheddar cheese, vanilla ice cream, crème fraiche or greek yogurt.



  • 1 stick butter

  • 1 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 cup yellow cornmeal

  • pinch of salt

  • 1 cup plus 1 tablespoon sugar

  • 2 tablespoon freshly grated lemon zest

  • 1 cup whole milk

  • 4 large egg yolks

  • 1 cup blueberries


Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.


Melt the butter and let cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1 cup sugar, lemon zest, and a generous pinch of salt. In a bowl whisk together the melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.


Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

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